White Cake with Pink Strawberry or Raspberry Icing

Name: White Cake with Pink Strawberry or Raspberry Icing
Yield: 3 servings
Ingredients: One cup of sugar; one-half butter; one-half sweet milk; whites of two eggs; one teaspoon cream of tartar; one-half teaspoon soda; two and a half of sifted flour; one-half teaspoon of almond or lemon extract; one-half cup juice of strawberry or raspberry; one teaspoon sugar; add powdered sugar to make stiff

From The Times cook book, no. 2, 1905

Serves 3

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 88. The excerpt below is the record exactly as published.

ITE CAKE, with Pink Straw- berry or Raspberry Icing. Nina Beil Sherman, Chicago, 111. — One cup of sugar, one-half but- ter, one-half sweet milk, whites of two eggs, one teaspoon cream of tartar, one-half tea- spoon soda, two and a half of sifted flour. Bake in a square tin. When cold cover with the icing made as follows: One-half teaspoon of almond or lemon extract to flavor cake, one-half cup juice of strawberry or raspberry, one teaspoon sugar; strain; add powdered su- gar t'o make sti

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